Serves: 6
Total Calories: 424

Crepes:
4 eggs
1 cup milk
1 cup flour
1 tablespoon brown sugar
1/4 teaspoon almond extract
Filling:
1 (16-ounce) container cottage cheese
2 eggs yolks
3 tablespoons sugar
1 tablespoon orange peel
1/2 cup chopped almonds
Blueberry Sauce:
1/4 cup sugar
1 tablespoon cornstarch
1/3 cup orange juice
2 cups blueberries
sour cream
1/2 cup toasted sliced almonds

Crepes:
1. Combine all ingredients in blender to form batter. Whirl until smooth. Let batter rest about 1 hour in refrigerator.
2. Spray crepe pan with non-stick cooking spray and heat over medium heat.
3. Add 3 to 4 Tablespoons batter to pan, tilting to make even layer. Cook on one side only. When the bottom begins to brown, turn onto a sheet of wax paper. Repeat with remaining batter. Put wax paper between each crepe and
stack.

Filling:
1. Combine cottage cheese, egg yolks, sugar, and orange peel in blender process until smooth. Add almonds and process until smooth.
2. Place 2 heaping Tablespoons of filling on crepe. Roll and place on a baking sheet. Place in 300-degree oven for 15 minutes until warm.
3. Serve with blueberry sauce. Top with a dollop of sour cream and toasted almonds.

Nutritional Facts:

Serves: 6
Total Calories: 424
Calories from Fat: 148

More Recipes from the Cook'n with Crepes Cookbook:
Apple Blossom Crepe
Banana Crepes with Fruit Sauce
Banana Pecan Crepes
Berry Crepes with Ricotta Cheese
Blueberry Blossom Crepes
Blueberry Crepes
Blueberry-Almond Crepes
Buckwheat Crepes with Apple Compote
Chocolate Breakfast Crepes
Creamy Fruit Crepes
Crepe Au Glazed Banana
Delicious Gluten-free Crepes
French Banana Crepes
French Breakfast Crepes
German Filled Breakfast Crepes
Ham & Cheese Crepe
Ham and Egg Crepes
Omelette Crepes
Orange Crepes
Peach Blossom Crepes
Peach Crepe
Ruffled Crepes Isabel
Sausage Crepe Roll-Ups
Sausage Crepes
Yogurt Filled Crepes